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Thursday, May 27, 2010

Asparagus and White Bean Salad

From the kitchen of One Perfect Bite...Since I've committed to Meatless Mondays, I've been searching for recipes that are substantial enough to serve for dinner and tasty enough to keep a confirmed meat eater happy. That search, and local asparagus selling for less than $2.00 a pound, led me to this light and delicious entree. The recipe first appeared in Gourmet Magazine in April of 2006. The original recipe used this salad as a brushcetta topping. I've carried it a bit farther and use the salad as a filler for flour tortillas, rice wrappers or lettuce wraps. I've changed the presentation because the bruschetta proved to be very messy. There is no binder in the filling and a lot of it ended up on the table or floor. Those of you who try this recipe will be very pleased with its taste and texture. It is next to no work to assemble, but it is important to follow a couple of the directions to a tee. The asparagus must be sliced no thicker than 1/8 of an inch. While it briefly sits in a warm marinade, it is not cooked and anything thicker than that would be tough to chew. It's also important to serve the salad soon after it has been prepared. It loses color as it sits and unless your favorite color is olive drab, it behooves you to get this to the table in a timely fashion. Please note that the cheese is shaved from a brick and that the recipe measurement is for shaved, not grated, cheese. I really like this entree. It is light, bright, different and altogether perfect for a weekend lunch or a light supper. Here's the recipe.Asparagus and White Bean Salad...from the kitchen of One Perfect Bite, courtesy of Gourmet MagazineIngredients:1 pound medium asparagus, trimmed1/4 cup extra-virgin olive oil1/2 teaspoon finely grated fresh lemon zest2 tablespoons fresh lemon juice1/2 teaspoon salt1/4 teaspoon black pepper2 (15- to 19-oz) cans white beans, rinsed and drained well 1 (1/2-lb) piece Parmigiano-Reggiano1/4 cup chopped fresh flat-leaf parsleyFlour tortillas, rice wrappers, or toasted sliced country-style breadDirections:1) Cut asparagus on a diagonal into 1/8-inch-thick slices.2) Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Adjust salt to taste.3) Spoon salad into wrappers or spread on warm toast. Serve immediately. Yield: 4 servings.

wow mary delicious salad..and loved the 2 types.i like asparagus.i like the stemed one..this one sounds interesting and sure will prepare this for hus lunch box..nice recipe mary..thanks for sharing such a healthy bean salad

Mary, hearty bruschettas are a favorite of mine for busy summer evenings- sort of an open faced sandwich. This looks just wonderful! (as I've said, Meatless Mondays have been a hard sell in my home too!)xoxo Pattie

I've noticed a lot of bruschetta appetizers end up spilling all over. Much as I love them, I often avoid them at parties.Your idea of enclosing this delicious recipe in it's own package is great, Mary. Simple, fresh and healthy!

my friend and I were just chatting about asparagus and how I love them. And then I saw this recipe. how wonderful. I like the tortilla wrap idea. It's easier to eat and less messy I suppose.Have a nice day Mary.

It is always refreshing to see new recipes and this is a really great one, and sounds just as easy to prepare. Thanks for visiting me and leaving your nice comments. Your photos are stunning and posts enjoyable.

Hi Mary,Thanks for your lovely words.There's no lavender scent in my cupcakes. Just (edible) dried lavender flowers for flavour and purple food colouring on the frosting for the colour.Hope you have a lovely evening,Lia.

Hello Mary,I'm very happy to know that you have visited my blog, stayed awhile and enjoyed yourself. Although I'm not great at receiving compliments I prefer to give them and your compliments go a long way. I'm sure that all Bloggers and followers of yours appreciate your comments and succinct feedback. I look forward to your plethora of refreshing recipes.

Hubby and I have been trying more and more meatless meals in a quest for a healthier lifestyle. This one looks perfect for us to try while we can still get fresh asparagus. Thanks for the recipe! Betty

I was so excited to see that I had my first "stranger" comment from you on my cream of asparagus soup post! What a pleasant surprise to find your blog and this gem of a recipe. I cannot wait to serve it on memorial day. Thank you!

I love the tortilla application for this salad! It looks completely delicious. I received some fresh Michigan asparagus over the weekend and rather than put it into that gorgeous pasta that you posted last week, or save it for something like this, I lacked patience and time and ate it steamed and sprinkled with sea salt alongside my entrees this week. I think I ate nearly the whole bunch all by myself! Love asparagus! Next time...

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